We are constantly brainstorming new ways to reduce waste and act more responsibly towards our environment and sustainable development in all of our restaurant operations.

Our entire restaurant team is passionately working to reduce waste! We have integrated food waste forecasting into our monthly planning process. This proactive approach allows us to predict and minimize waste more effectively. In addition, our restaurant measures food waste daily, providing real-time data that helps us continuously adjust and improve our practices. These comprehensive measures ensure that we actively manage and reduce food waste, supporting our broader sustainability goals.

Here are some examples from our daily operations:

• At our restaurant Krog Roba, we prioritize locally sourced and organic products.
• We closely monitor waste and take actions to reduce it.
• We inform our guests about the importance of reducing waste, for example, at our buffet breakfast.
• We recycle waste and minimize the use of paper and disposable products.
• Our partner VG-Port collects used frying oils and coffee grounds for further processing. The frying oils are refined into biofuel for Finnish Meriaura cargo ships. Used coffee grounds are processed into growing soil.
• We collect all wooden wine corks, which are then turned into orchid-growing substrates!

We strive to utilize all usable parts of food items. For example:

• At our cocktail bar Bar Lilla e, we use not only the flesh and juice of pineapples but also freeze the leaves to use as decorations.
• We make champagne syrup from champagne that has lost its fizz!
• We press rhubarb juice for cocktails, and our kitchen makes jam from the remaining parts.

What more could we do for the environment? Let us know! info@lillaroberts.fi

Our parent company Strawberry has set an ambitious goal to halve the food waste in our hotel operations by 2030.

The environmental impacts of food waste are significant, leading to unnecessary resource consumption and greenhouse gas emissions. Every year, about one-third of all food produced is wasted, resulting in considerable losses in water, energy, and land usage. Additionally, food waste decomposing in landfills produces methane, a potent greenhouse gas that exacerbates climate change.

Our goal to reduce food waste by 50% by 2030, compared to 2023 levels, is a crucial step in mitigating these impacts. Achieving this target can significantly reduce the strain on natural resources and lower the carbon footprint associated with food production and waste management.

One initiative supporting this goal is our partnership with Vg-Porty Oy, which focuses on recycling used coffee grounds. By converting used coffee grounds into nutrient-rich soil for summer flowers, we not only reduce waste sent to landfills but also create a sustainable product that benefits agriculture. A single 40-liter bag of this recycled soil contains the remains of approximately 560 cups of coffee, reducing peat usage by around 30%. This innovative approach not only reduces food waste but also promotes a circular economy, where waste is transformed into valuable resources, further reducing environmental impact.